Seafood Chowder With Crispy Bread Crumbs

Seafood chowder with crispy bread crumbs
Con Poulos
Serves 4
preparation
25
minutes
cooking
25
minutes
other
0
minutes

Ingredients

1
slice sandwich bread, torn into pieces
3
tablespoons
olive oil
2
leeks (light green and white parts only), thinly sliced
1/2
cup
dry white wine
1
8-ounce
bottle clam juice
1 1⁄2
pounds
skinless cod, halibut, or sea bass fillets, cut into 2-inch pieces
12
littleneck clams and/or 1⁄2 pound cockles
1
cup
half-and-half
kosher salt and black pepper
2
tablespoons
chopped fresh flat-leaf parsley

Directions

  1. Heat oven to 400° F. In a food processor, pulse the bread and 2 tablespoons of the oil to form coarse crumbs. Spread on a rimmed baking sheet and bake, tossing once, until golden, 6 to 8 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a large saucepan or Dutch oven over medium-high heat. Add the leeks and cook, stirring occasionally, until tender, 4 to 5 minutes. Add the wine and cook until reduced by half, about 2 minutes more. Add the clam juice and 1 ½ cups water and bring to a boil.
  3. Add the fish and clams to the saucepan and simmer gently, covered, until the fish is opaque throughout and the clams have opened, 4 to 6 minutes. (Discard any that remain closed.)
  4. Stir in the half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated through, 1 to 2 minutes. Serve sprinkled with the parsley and bread crumbs.

 

Kay Chun
January 2011

Nutritional Information

  • Per Serving
  • Calories 390
  • Fat 19 g
  • Sat Fat 6 g
  • Cholesterol 108 mg
  • Sodium 562 mg
  • Protein 37 g
  • Carbohydrate 14 g
  • Sugar 2 g
  • Fiber 1 g
  • Iron 10 mg
  • Calcium 154 mg
What does this mean? See Nutrition 101.